Effect of Soy Sauce, Fish Sauce for Nitrite Determination in Meat Products

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  • 食肉製品中の亜硝酸根分析における醤油や魚醤の影響
  • ショクニク セイヒン チュウ ノ アショウサン コン ブンセキ ニ オケル ショウユ ヤ ギョショウ ノ エイキョウ

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Abstract

<p>The diazotization method is used for nitrite determination in meat products. In this method, it is known that the presence of reducing substances such as ascorbic acid and cysteine in the sample interferes with nitrite determination. We speculated that soy sauce, fish sauce and mirin, which are used in meat products, might be the reducing substances, so investigated meat products which contain soy sauce and other ingredients. The results showed that quantitative disturbance was observed in soy sauce and fish sauce, and the recovery in spiked samples of these products decreased in proportion to the increase in soy sauce and fish sauce content. However the antioxidant of soy sauce and fish sauce depending on manufacturing methods, so quantitative disturbance dose not be observed each time, so nitrite determination in meat products, and to conduct simultaneous determination using different sample amounts to confirm whether there is any difference in the quantitative values.</p>

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